
Adana Kebab
Lamb shoulder and lamb tail fat (or extra fatty trim) chop fine with a heavy knife or zırh (curved blade), proper Adana…
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Lamb shoulder and lamb tail fat (or extra fatty trim) chop fine with a heavy knife or zırh (curved blade), proper Adana…

A light, cleansing chicken curry from Agra with fresh ginger, warm spices and bright tomato notes

A luxurious, amber-hued sauce featuring tender lobster meat and shells creating a rich, umami-forward base

Chicken thighs are marinated briefly with turmeric, ginger-garlic paste, yogurt and a pinch of red chilli

Rice is rinsed but not soaked (this is Portuguese-style rice, where short-grain is preferred for its slight starchiness)

The Aussie burger, sometimes called "the lot", is a milk-bar institution that emerged in Australia in the mid-twentieth…

A rich, ghee-laden chicken handi cooked in the traditional style, featuring tender chicken thighs simmered in a spiced…

A dark, brown-roux-thickened stew that sits closer to Louisiana gumbo than to Jamaican brown stew chicken, a tell of how…

A whole aubergine is charred directly over a gas flame until the skin is blackened and the flesh inside is soft

Börek are Turkish pastry packages filled with various ingredients: meat, cheese, or vegetables

Lamb shoulder is browned hard; onion is softened; garlic, baharat and tomato paste join

The American household chili, sitting somewhere between Texas-style "no beans" purism and Cincinnati-style "chili over…

A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile

The okra is washed, dried thoroughly and trimmed, then cut into 2 cm pieces

Birria is a Mexican braise of long, patient ambition

Biryani represents the height of Indian culinary technique: multiple components prepared separately with precision, then…